With thanks to lizis.co.uk for this recipe.
The Scottish summer, like a savoury snack in Scone Spy’s kitchen, doesn’t last long. So, when I awoke to a beautiful blue, cloudless sky recently, I decided to take full advantage.
This delicious recipe was created by multi-award winning Edinburgh brasserie, Dine.
Many people know Scotland is best for strawberries and raspberries, but there are also producers growing blueberries, blackberries, gooseberries, cherries, elderberries, blackcurrants, whitecurrants and redcurrants.
This delightful eatery is part of the Cawley hotels and restaurants group, established by Bobby and Margaret Cawley in 1985, that also owns Loch Lomond’s Duck Bay Hotel.
It’s only after you grow up and face a life of responsibility that you realise how carefree and innocent your childhood was.Simple pleasures like building sandcastles, riding a bike and flying a kite brought so much joy.
Recipe from Vegan One Pound Meals by Miguel Barclay, £16.99, Headline
A new restaurant opening in Glasgow this summer will celebrate the cuisine of the Hebrides.
I often feel there are too many choices in life – especially when it comes to deciding on where to eat.